Old School Double Crust Blueberry Pie with Goat Cheese and Basil

Ingredients

  • 1 tablespoon whole milk
  • 3 ½ cups all-purpose flour, plus more for dusting
  • ¾ teaspoon kosher salt
  • 2 tablespoons instant polenta, plus more for dusting
  • 2 tablespoons granulated sugar
  • 4 ounces (1 stick) unsalted butter, cold and cut into ¼-inch cubes
  • 8 tablespoons shortening, cold and cut into ¼-inch cubes
  • + 12 more ingredients
    • ¾ cup cold white wine
    • 1 egg
    • 6 cups fresh blueberries
    • 1 tablespoon fresh lemon juice
    • Zest of 2 lemons (approximately a scant tablespoon)
    • 3 tablespoon quick-cooking tapioca
    • ½ teaspoon kosher salt
    • ¾ cup granulated sugar
    • 8 to 10 fresh basil leaves, finely chopped
    • 6 ounces fresh, soft goat cheese
    • 3 tablespoons turbinado sugar
    • Creme fraiche, soft ice cream or powdered sugar, for serving

Preheat oven to 400 degrees F.Starting by making the crust. Place flour, salt, polenta, and powdered sugar in a bowl. Whisk to mix. Make a well in the center of the flour mixture.Add the butter and shortening, and cream by hand by using your fingertips to pinch the two together. Little by little ...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network